This was the place I recommended — my first visit was about two weeks after they opened, years ago. This visit fell in line with my previous experiences: a menu that changed enough to be interesting, but had enough of the same types of items that I knew what to expect.
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Last night we went to dinner at Chez Nous on Fillmore Street. It opened in 2000, back when Mr. Food Musings and I were first dating, and as we fell in love with each other, so we fell in love with the restaurant. Every single time we went it was buzzing. Tables were full from 5 pm until 10, and people crowded around the small counter that doubled as a waiting area, awkwardly holding glasses of shiraz to avoid bumping elbows with their neighbors. No one minded; everyone was just happy to be among the anointed. The small plates concept, a Mediterranean mix of dishes like lamb chops with lavender sea salt, fries with harissa aioli, grilled calamari salad with oranges and olives and gnocchi with pancetta and peas, was a refreshing new trend at that point, far from the ubiquitous excuse to overcharge for food and provide ill-conceived service it has since become.
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We met Ken there before heading to the movies. This restaurant is cozy and warm - has about 40 seats and an open kitchen. The menu is small meditteranean plates though our heavier dishes were certainly large enough for personal entrees. We shared the following dishes
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Despite our apartment move, my mom and I still hit a lot of the places back by our old house. Here's a lunch from Chez Nous, a French-Mediterranean small plates place affiliated with the Bay Bread Boulangerie around the corner.
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If you are looking for a good way to celebrate with a small group, nothing beats sharing a meal and I really do mean sharing. Recently we ate dinner at Chez Nous on Fillmore street to celebrate Hande's birthday. While it's small and noisy, it's also quite lively and fun. The food is mediterranean and served as "small plates". We shared the pomme frites with harissa aioli, the mussels with chorizo, garlic and cilantro, the tuna carpaccio with taro chips and an artisanal cheese plate with walnut baguette. For dessert we went all out and had pots de creme chocolate, the yogurt, fruit and Greek honey and a fresh fig and raspberry free-form tart. You don't want to get short changed on dessert and it was a birthday celebration after all.
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